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Bake that pie and eat it with me.

Apple Pie (right out of the oven). How bad can that be?

The pies came out a bit more “rustic” as Chef Scott at FCI would put it, but I cannot complain about the results as far as taste. That more perfect, Martha-esque style will come in time, with much more practice, I hope.

Apple Pie:

After making my pie crusts the night before (using the recipe I’ve previously posted) I used the following:

5 Cortland Apples (thinly sliced)
5 Granny Smith Apples (thinly sliced)
1/4 cup granulated sugar
1/4 cup brown sugar
3 T maple syrup
Zest of one lemon
2 T lemon juice
2 T cinnamon
1 T fresh nutmeg
1 T allspice
1/4 cup flour

I toss all ingredients together in a large bowl and add it to the crust lined pan, and then top with crust and cut vents or shapes. Cook at 350 degrees for about 45 minutes to an hour until crust is golden brown. Topped here with some of the Cabot Clothbound Cheddar… such a treat!
Sweet Potato Pie with Ginger Whipped Cream and Maple-Glazed Pecans

I borrowed a really simple recipe for Sweet Potato Pie filling from Bon Appetit (via and made a few changes for a more complex flavor combination.

For the Filling:

2 large red-skinned sweet potatoes (yams; 13/4 pounds)
1 cup (packed) golden brown sugar
1 cup whipping cream
3 large eggs
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon
1/4 teaspoon ground mace
1/4 teaspoon salt
1 large egg white, beaten to blend

Preheat oven to 400 Degrees. Pierce potatoes with fork and place on wire rack in oven, bake 45 minutes or until completely tender.

When cool, scoop out flesh of potatoes, and mash with potato masher or ricer. Combine next six ingredients. Bake 45 minutes.

For Topping:

The topping here was so easy and so delicious! I just added about 1/2 cup finely chopped candied ginger to my whipped cream (whipped by hand of course!) and topped with a few of the wonderful Maple-Glazed Pecans I had prepared the night before. Because Sweet potato pie is really not that sweet, the mild sweetness of the cream, and the sweetness of the maple added a nice touch, not to mention the crunchy texture of the nuts and the subtle bite of the candied ginger. I thought it all tied together quite well. And, judging from the lack of leftovers, so did the rest of the family.

One Comment Post a comment
  1. Dan #

    throw the pumpkin at the tree.

    November 30, 2010

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